- 1 medium head savoy cabbage
- 1 pound canned salmon
- 3 garlic cloves, peeled
- 1/2 cup chopped fresh parsley
- 1/2 cup watercress leaves
- 1-1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon cayenne pepper
- coarse sea salt
- 1-1/2 tablespoons macadamia nut oil
- 1 large onion, peeled and chopped
- freshly ground black pepper
- 1/4 cup chicken broth
- alfalfa sprouts, for garnish
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, remove enough outer leave of the cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Blanch the leaves in the boiling water until softened, about 1 minute. Remove and drain on paper towels.
- Combine the salmon, garlic, parsley, watercress, olive oil, cayenne, and a large pinch of salt in a food processor. Pulse until minced and well combined but not pureed.
- Spoon a portion of the salmon mixture on the lower third of each cabbage leaf, fold in the sides, and roll up. Be careful not to overstuff or roll too tightly.
- Heat the macadamia nut oil in a large skillet over medium-high heat. Add the onion and sauté until it softens, about 5 minutes. Season with salt and pepper. Add the chicken broth and cook for another 5 minutes.
- Carefully add the cabbage rolls, seam-side down, in a single layer and cover the skillet. Adjust the heat to a simmer and cook, turning once, until the rolls are firm, 10 to 15 minutes. (You may
need to add a bit more broth.)
- Place two cabbage rolls on each plate, drizzle with some pan juices, garnish with alfalfa sprouts, and serve.
*NOTE: You can use cooked shrimp or ground beef in place of the salmon.